Ghugni

• Bay leaf

  1 pc

• Coriander leaves

  chopped

  10 g

• Coriander powder

  5 g

• Cumin seeds

  3 g

• Dried yellow peas

  soaked overnight

  200 g

• Ginger-garlic paste

  12 g

• Lemon juice

  10 ml

• Oil

  20 ml

• Onion

  chopped

  120 g

• Red chili powder

  3 g

• Roasted cumin powder

  3 g

• Salt

  to taste

• Tomato

  chopped

  120 g

• Turmeric powder

  2 g

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Method

1. 1Soak dried yellow peas overnight, then drain.
2. 2Pressure-cook the peas with salt and turmeric until soft but whole.
3. 3Heat oil and crackle cumin seeds and bay leaf.
4. 4Fry chopped onion until golden, then add ginger-garlic paste.
5. 5Add chopped tomato, chilli powder and coriander powder; cook to a masala.
6. 6Tip in the cooked peas with their water and simmer 10 minutes.
7. 7Mash a few peas to thicken, then stir in roasted cumin powder.
8. 8Finish with lemon juice, chopped onion and coriander before serving.